Artificial Flavors Free Gluten Free Eel Sauce
That deep, glossy drizzle you get at sushi restaurants is surprisingly simple to recreate at home — and this version keeps things completely clean with just four real ingredients. Tamari, mirin, sake, and a little granulated sugar are all you need to build that signature sweet-savory depth without any of the synthetic additives hiding in bottled versions. The sauce simmers down into a rich, lacquered glaze that clings beautifully to grilled fish, rice bowls, noodles, or roasted vegetables. Watching it reduce in the pan is oddly satisfying — the moment it coats the back of a spoon with that thin, glossy layer, you know it's ready. A quick rest off the heat lets it thicken to the perfect drizzleable consistency before you transfer it to a jar. Store-bought eel sauce almost always contains caramel color or natural flavor blends that can be hard to vet, so making your own puts you fully in control of what goes on your plate.
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Learn more →Ingredients
8 servings
- ½ cup tamari
- ½ cup mirin
- ¼ cup sake
- 3 tbsp granulated sugar
Instructions
- 1
Combine the tamari, mirin, sake, and sugar in a small saucepan. Whisk over medium heat until the sugar is fully dissolved, about 1–2 minutes.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce has reduced by about one-third and coats the back of a spoon with a thin, glossy layer, 10–12 minutes. Watch closely toward the end — the sugar can scorch quickly.
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